Barbecued Potato Wedges Recipes

GRILLED POTATO WEDGES

Steps:

• Fire up grill to 400°F (205°C). Open vents and close lid until fully preheated.
• Slice potatoes in half and then into wedge-shaped eighths.
• Put raw wedges in a large bowl and submerge in hot water. Leave to soak for 10 minutes. Pat down to dry.
• Put wedges in a large bowl and toss with cooking oil until coated. Add the salt, paprika, and black pepper. Toss until evenly coated. Sprinkle potato flakes over wedges.
• Wrap baking tray or sheet in aluminum foil. Transfer wedges to tray and spread out evenly.
• Grill for 15-20 minutes, turning every few minutes. Close lid between turns. Cook until potato skin has turned crispy and golden brown.
• Remove from grill and serve immediately.

GRILLED SEASONED POTATO WEDGES

Steps:

• Preheat a charcoal or gas grill to high heat for direct cooking; about 400 degrees F.
• Using a vegetable brush, wash the potatoes under cold water. Dry the skin of the potatoes using a paper towel. (Do not peel).
• Cut each potato lengthwise into 8 wedges. Add the wedges to a small sheet pan or mixing bowl. Drizzle with the olive oil and season with the seasoning salt to taste. Toss the potato wedges; coat well.
• Place the potato wedges cut side down directly over the hottest part of the fire and close the lid. Grill until they turn golden brown with grill marks and start to become tender; about 5 to 7 minutes. Turn the potatoes onto the other cut side. Cover and grill for an additional 5 to 7 minutes. Move the potatoes to the cooler side of the grill. Cover the grill and cook until tender; about 6 to 8 more minutes.
• Baste the potato wedges with barbecue sauce during the last 5 minutes of grilling, if desired.
• Serve warm.

BBQ POTATO WEDGES

Steps:

• Preheat oven to 400 degrees.
• Cut the potatoes into wedges and place the wedges in a large bowl. Cover the potatoes with water and allow to soak for 10 minutes. Strain the potatoes and dry each wedge, then return to the bowl.
• Toss the potatoes with the vegetable oil.
• In a small bowl, combine the paprika, salt, sugar, mustard powder, chili powder, cumin, pepper, garlic, and cayenne. Whisk to mix.
• Add the seasoning mixture to the bowl and toss the potatoes to coat.
• Spread the potatoes in an even layer over a large baking sheet.
• Bake in the preheated oven for 30 minutes, turning the potatoes halfway through the cook time, until the potatoes are golden brown on each side.

GRILLED POTATO WEDGES

Steps:

• Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
• Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
• Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.

GRILLED POTATO WEDGES

Steps:

• Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Generously season water with coarse salt. Bring to a boil, reduce heat, and simmer until a paring knife pierces through potatoes with some resistance, about 5 minutes. Drain in a colander, and pat potatoes dry with a kitchen towel.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Brush potato wedges with oil, and grill, turning occasionally, until blackened with grill marks and a knife tip pierces through with little resistance, about 8 minutes. Season with sea salt and pepper, and serve.

BARBECUED POTATO WEDGES

Steps:

• Place the potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter and honey. Sprinkle with the chili powder, salt, garlic powder and pepper; toss to coat. , Bake, uncovered, at 450° for 25-30 minutes or until potatoes are tender and golden brown, stirring once.

THE NEELY'S GRILLED POTATO WEDGES

Steps:

• Barbeque rub:.
• Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Makes 2 1/2 cups.
• Potato wedges:.
• Preheat the grill to medium heat.
• Put the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for about 15 minutes, until the potatoes are just slightly tender but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato.
• Whisk together the olive oil, barbecue rub, salt and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10-15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving.
• Note:.
• Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don't want them to fall apart on the grill.